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Reverse Creaming -- do any of you do it? - Page 5

post #61 of 88
Quote:
Originally Posted by CakeandDazzle

My recipe

1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to

2 1/4 flour
1 3/4 sugar
3 TBLS + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.

This is seriously the best recipe I have ever tried. and i did the white scratch off and a hanful of other recipes too. And i use and abuse it too! it becomes lemon poppyseed, strawberry, cherry, whatever i need to make just like they use the WASC.
Let me know if you have anymore questions!!



Question: the flour and sugar, is that measurement in cups?

How do you make the lemon poppyseed recipe?

Thanks for sharing, I can't wait to try this!! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #62 of 88
CakeandDazzle,
I made your recipe today......it's a real winner! It was very moist and tender--and delicious! And it's so easy to make. I made this batch into cupcakes, which DH absolutely loved with a generous swirl of mocha smbc on top. I think I'll make a rum version next, and then maybe raspberry, and then coconut, and then.........!!! icon_lol.gif
Thanks so much!
post #63 of 88
I researched this and I made two batches of cupcakes. One was made with the traditional creaming method and one was with the reverse creaming method. Then I did blind taste tests with whoever I could find around the house and neighbors.

There was no difference in moisture level between the two. And there was no difference in texture also. This surprised me as i was expecting a different texture in the creamed cupcake.

But the creamed cupcake was the one favored by all. The reverse creamed cupcake was described as dense, which is exactly what my research said a reversed cake would be.

Still I think it would work for a cake. But I don't think this works well for cupcakes which is also what I found others have said for cupcakes.

I will say it is a quick and foolproof way of mixing the batter.
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post #64 of 88
Quote:
Originally Posted by LindaF144a

I will say it is a quick and foolproof way of mixing the batter.



Maybe that's why it worked for me! icon_lol.gificon_lol.gif
post #65 of 88
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by CakeandDazzle

My recipe

1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to

2 1/4 flour
1 3/4 sugar
3 TBLS + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.

This is seriously the best recipe I have ever tried. and i did the white scratch off and a hanful of other recipes too. And i use and abuse it too! it becomes lemon poppyseed, strawberry, cherry, whatever i need to make just like they use the WASC.
Let me know if you have anymore questions!!



Question: the flour and sugar, is that measurement in cups?

How do you make the lemon poppyseed recipe?

Thanks for sharing, I can't wait to try this!! icon_biggrin.gif



Sorry i stopped getting notices on this threadicon_sad.gif Yes its in cups. For lemon poppyseed I juice 2 lemons & zest 1 lemon and use this instead of the extracts. I add about 1/4 c poppyseeds to the dry. It is MY favorite cake. I love it filled with lemon cream!!
post #66 of 88
Quote:
Originally Posted by Sangriacupcake

Quote:
Originally Posted by LindaF144a

I will say it is a quick and foolproof way of mixing the batter.



Maybe that's why it worked for me! icon_lol.gificon_lol.gif



I didn't say it didn't work for me. The method worked. I don't want to say this is not a good method. I can't wait to try it out as a cake. It's just for now I won't be using it to make cupcakes. On the RLB forum, several people have said the same thing. I just had to try and make a batch myself to find out that they were right. I guess I should have listened to them in the first place. icon_razz.gif
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post #67 of 88
Quote:
Originally Posted by LindaF144a

Quote:
Originally Posted by Sangriacupcake

Quote:
Originally Posted by LindaF144a

I will say it is a quick and foolproof way of mixing the batter.



Maybe that's why it worked for me! icon_lol.gificon_lol.gif



I didn't say it didn't work for me. The method worked. I don't want to say this is not a good method. I can't wait to try it out as a cake. It's just for now I won't be using it to make cupcakes. On the RLB forum, several people have said the same thing. I just had to try and make a batch myself to find out that they were right. I guess I should have listened to them in the first place. icon_razz.gif



I was merely making light of the fact that I'm....ummm.....not exactly the world's best baker! icon_lol.gificon_lol.gif Seriously, for me to have success with a scratch recipe, it pretty much has to be foolproof.

Actually, I've been wondering if this method can be used with any butter cake recipe, or if the recipe needs to be created specifically for reverse creaming. So, I'm liking your idea of doing a little side-by-side comparison. I have lots of willing participants who would love to do some blind taste testing for me. icon_smile.gif
post #68 of 88
I thought meant that. But over the internet it would have been rude of me to go down that road. So I played it safe with my answer.

I read somewhere that any recipe can be used the reverse creaming method. But seeing how one recipe I used had very little fat compared to the flour I don't think it can. The cupcakes turned out like rubber! It was a classic example of overmixed batter, rubbery and lots of tunnels! So I say a recipe with a high ratio of fat to flour is best.
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post #69 of 88
Does anyone think this would work for Sylvia Weinstock's Classic Yellow Cake? The only issue is that with that recipe you have to whip the whites separately and then fold them in, which makes me hostile. I'd like to see if this recipe can be done without separating the eggs.
post #70 of 88
Quote:
Originally Posted by AnnieCahill

Does anyone think this would work for Sylvia Weinstock's Classic Yellow Cake? The only issue is that with that recipe you have to whip the whites separately and then fold them in, which makes me hostile. I'd like to see if this recipe can be done without separating the eggs.



I'm curious to hear the answer to that one too -- hers is the ONLY scratch cake that doesn't bake up consistently for me. It's either just right or tooooooo dry! icon_confused.giftapedshut.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #71 of 88
BWB, what's your go-to yellow recipe? The reverse creaming method is intriguing for me because I'm a little mix-happy sometimes. I end up over mixing or I get paranoid and then I end up under mixing. BOO!
post #72 of 88
I don't have one. I do occasionally change up the WASC with yellow cake mix, whole eggs and adjust the flavorings. It seems to work in a pinch! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #73 of 88
I'm going to dig through the yellow scratch off thread and see if I can find whether or not anyone has mixed it differently.
post #74 of 88
I baked the yellow cake from the sky high book that someone posted on one of the forums and it turned out perfectly. I think when changing recipes to the reverse creaming method is only half the battle. You might have to look at the amounts of each ingredient and how they help or hinder each other.

This site has taught me some things I never knew before.
Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
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Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
Reply
post #75 of 88
Quote:
Originally Posted by PistachioCranberry

I baked the yellow cake from the sky high book that someone posted on one of the forums and it turned out perfectly. I think when changing recipes to the reverse creaming method is only half the battle. You might have to look at the amounts of each ingredient and how they help or hinder each other.

This site has taught me some things I never knew before.



The sky high book?? Do tell!!! icon_wink.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
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